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Author Notes: I have made this salad for many potlucks including a Christmas Eve gathering; it is my adaptation of one from Isa in San Francisco, published in Bon Appetit in 2004. I like to let the apple, fennel and cherries marinate in the vinaigrette before arranging over the greens.
- Sadassa_Ulna

Serves 8

Vinaigrette

2/3cup extra virgin olive oil

1/4cup lemon juice

3/4teaspoon lemon zest

1/2 teaspoon salt

black pepper to taste

Greens

1/2 large (or most of a small head Green Leaf Lettuce

3cups arugula

1/2 large (or one small) fennel bulb

1-1/2 apples, any eating variety

2 clementines, optional

1/3cup dried cherries, chopped

1/2 Vidalia or other sweet onion

In a medium bowl whisk all vinaigrette ingredients.

Slice fennel very thin, and cut apple into matchsticks and add to vinaigrette; add cherries also. This can sit for a half hour or so.

Cut onion into thin slices and "sprinkle" over greens to de-chunk. If using clementines, peel and cut into halves (remove any seeds if you find any); arrange over onions.

Use a slotted spoon to arrange apple mixture over the greens; whisk remaining liquid if it starts to separate. If salad is to be made ahead of time, store remaining liquid in a lidded container and shake well before pouring over greens.